SPINACH AND THREE CHEESE CALZONE
Provided by Tyler Florence
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For Dough: In the bowl of a standing mixer fitted with a dough hook, bloom the yeast by combining it with warm water and sugar. Stir gently to dissolve, then let stand 5 minutes until foam appears. Turn mixer on low and slowly add the flour, 1 cup at a time. Pour in 1/4 cup olive oil and add salt. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough pulls away from the sides of the bowl, about 10 minutes.
- Turn the dough out onto a lightly floured work surface and fold over itself a few times. Form dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, about 45 minutes. Test the dough by pressing 2 fingers into it. If indents remain, the dough is adequately risen. When ready, knead the dough gently and divide in 4 balls. Sprinkle the rounds lightly with flour, cover, and let rest for 15 minutes. This will relax the dough, making it easier to stretch. In the meantime prepare filling.
- For Calzones: Place a pizza stone in the oven and preheat to 400 degrees F. If you don't have a stone, simply grease a baking pan. Roll or spread the dough discs into 10-inch circles, leave the dough slightly thick so that the filling will not ooze out. Spoon a quarter of the filling onto 1 side of the dough round and brush the outer edge with egg wash to help form a seal. Fold dough over to enclose the filling and form a large turnover. Roll up the edges with your fingers to close tightly and prevent leaking. Cut a few slashes in the top to allow steam to escape during baking and brush with egg wash. Repeat with remaining rounds. Sprinkle a pizza peel (or prepared baking pan) with cornmeal and carefully transfer the calzones. Bake directly on pizza stone for 25 to 30 minutes until golden brown. Let the calzones rest 10 minutes before cutting to allow the cheese to set. Serve with basic tomato sauce if desired.
- For Filling: In a saute pan, heat oil over medium heat. Add garlic and cook 2 minutes until lightly browned. Add the spinach, season, and continue to cook until wilted, about 5 minutes. Transfer to a colander and squeeze out the excess liquid. If necessary, drain the ricotta in a sieve to remove excess moisture also. Calzone filling should be fairly dry, because it may leak out or make the dough mushy. Combine spinach, cheeses, egg, and pepper in a large bowl.
GOAT CHEESE CALZONE
Provided by Florence Fabricant
Categories dinner, project, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine the yeast, sugar and one-third cup of water in a large bowl. Set aside about five minutes, until the mixture becomes frothy. Stir in the remaining water, the salt, three tablespoons of the olive oil and the pepper. Add the flour a cup at a time until the dough can be gathered into a ball.
- Knead the dough on a work surface dusted with flour, about six minutes, adding more flour as necessary to keep the dough from sticking. Place the dough in an oiled bowl, turn to oil all sides, cover tightly with a cloth or piece of paper towel and set aside to rise until doubled, about one hour.
- Meanwhile, heat half the remaining oil in a skillet. Add the red pepper and onion and saute until barely beginning to brown. Stir in the garlic, saute a few seconds longer, then remove from the heat.
- When the dough has doubled, punch it down and divide it into four equal portions. Roll each into a circle about 12 inches in diameter.
- Preheat oven to 450 degrees. Oil a large baking sheet.
- Lightly brush the dough circles, to within an inch of the edges, with the remaining oil. Scatter the sauteed vegetables over half of each dough circle. Arrange the tomato slices on the vegetables, then spinkle with the prosciutto. Crumble the goat cheese on top, then add the mozzarella.
- Fold each dough circle in half, brush the edges with warm water and pinch them tightly closed. Cut one or two slashes in the top to make steam vents.
- Place on the baking sheet, place in the oven and bake until puffed and lightly browned, about 25 minutes.
- Allow the calzones to cool briefly, then serve.
Nutrition Facts : @context http, Calories 941, UnsaturatedFat 23 grams, Carbohydrate 105 grams, Fat 41 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 15 grams, Sodium 1033 milligrams, Sugar 5 grams
FAMOUS CALZONE FROM CHEZ PANISSE RESTAURANT
This is a fixture on the Cafe menu at Chez Panisse. It has such great proportions, that I never change anything when making it. When you break the top of the calzone after it comes out of the oven, the aroma is dazzling. If you don't have Bucheron cheese, or prosciutto, or thyme and marjoram, wait until you do to make it. There are no substitutes for how good all these things go together.
Provided by Jangomango
Categories European
Time 1h
Yield 4 small calzone
Number Of Ingredients 11
Steps:
- Combine filling well and set aside.
- May be made several hours in advance and refrigerated.
- Preheat oven with pizza bricks already inside to 450* F.
- Roll the dough out into 4 circles.
- It has to be as thin as possible otherwise the dough doesn't cook on the inside.
- Put 1/4 of the filling on one half of one circle of dough, leaving an inch of margin space all around the edges.
- Moisten the edges with water and fold the other half over the filling to make the edges meet.
- Seal it tightly.
- Repeat this with the other three dough circles.
- Do not prick holes in it, and patch any holes you've accidentally made as tightly as you can.
- You are aiming for a steam-tight calzone.
- Put the calzones gently onto a pizza paddle, two at a time, on which you've flung some polenta, flour or cornmeal for ball bearings and slide them onto pizza bricks.
- Bake for about 15 minutes until quite brown on top.
- At the restaurant, it always arrives just a little charred on top.
- Remove from oven and brush with a little olive oil.
BROCCOLI AND GOAT CHEESE CALZONES
Make and share this Broccoli and Goat Cheese Calzones recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Cover half of each calzone with a thin slice of tomato, 2-3 broccoli florets, goat cheese, ½ teaspoon Parmesan, a basil leaf and fresh pepper.
- Bake at 375* for 20-25 minutes.
Nutrition Facts : Calories 41.9, Fat 2.9, SaturatedFat 1.9, Cholesterol 7.6, Sodium 62.3, Carbohydrate 1.6, Fiber 0.3, Sugar 0.9, Protein 2.7
MUSHROOM & GOAT'S CHEESE CALZONE
A versatile veggie meal that's bursting with flavour. Try some other easy filling ideas too
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Make up the pizza dough following pack instructions. Meanwhile, make the filling. Heat 1 tsp oil in a large frying pan and fry the mushrooms until golden, about 8 mins. Add garlic, chilli and rosemary and cook for 1 min more. Stir in crème fraîche and 1 tbsp water and remove from heat.
- Heat oven to 220C/200C fan/gas 7. Roll out the dough to a 30cm-diameter circle. Spread the mushroom mix across half of the circle, leaving a 2cm border from the edge, and scatter on the goat's cheese. Fold over and press to seal.
- Brush with remaining oil, transfer to a baking sheet and cook for 15-20 mins until risen and golden. Cut in halves and serve with rocket, if you like.
Nutrition Facts : Calories 484 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 3.21 milligram of sodium
More about "goat cheese calzone food"
HERBED SPINACH AND GOAT CHEESE CALZONE • THE BOJON …
From bojongourmet.com
5/5 (2)Total Time 45 minsCategory Main CourseCalories 332 per serving
- Place the warm water in the bowl of a stand mixer fitted with the dough hook. Sprinkle the yeast over the top and let it sit for 10 minutes.
- Heat the oil in a wide skillet over medium heat. Add the spring onions and green garlic and a big pinch of salt, and saute until tender, 10 minutes or so. Remove from the heat and set aside.
CALZONE WITH SAUSAGE RAPINI AND GOAT CHEESE - FOOD …
From foodnetwork.ca
4/5 (3)Category Bake,Cheese,Dinner,Italian,Main,Pork,TomatoesCuisine ItalianTotal Time 2 hrs 10 mins
GOAT CHEESE, BASIL AND ITALIAN SAUSAGE CALZONES - LIFE AS A …
GOAT CHEESE CALZONE RECIPES - ALL RECIPES IT IT
From recipesit.com
POTATO, ONION, SPINACH, AND GOAT CHEESE CALZONES - IFOOD.TV
From ifood.tv
CARAMELIZED ONION GOAT CHEESE CALZONES | PRETTY PLAIN JANES
From prettyplainjanes.com
CALZONE, WITH MEAT AND CHEESE - MYFITNESSPAL
From myfitnesspal.com
RECIPESOURCE: GOAT CHEESE CALZONE
From recipesource.com
GOAT CHEESE CALZONE | MAIN DISH | QUENCH MAGAZINE
From quench.me
GOAT CHEESE CALZONE RECIPE | RECIPELAND
From recipeland.com
PEPPADEW PEPPER, OLIVE & GOAT CHEESE CALZONES
From makegoodfood.ca
CALZONES WITH RICOTTA, RED PEPPERS, SPINACH, AND GOAT CHEESE
From chrismyden.com
RED ONION AND GOAT'S CHEESE CALZONE - FRUGALFEEDING
From frugalfeeding.com
GOAT CHEESE CALZONE - BIGOVEN
From bigoven.com
CALZONE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MUSHROOM & GOAT’S CHEESE CALZONE - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
SPINACH AND GOAT CHEESE CALZONE | HOMEMADE CALZONE RECIPE
From wellnessed.com
GRILLED PJ & J PIZZA WITH BANNANA
From more.ctv.ca
SAUSAGE, BROCCOLI & HERBED GOAT CHEESE CALZONE | FOODTALK
From foodtalkdaily.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love